Culinology - September 2017 - 3

TABLE of contents

18 | The
seeds of
beverage
innovation

Founded in 1996, the Research Chefs Association has
rapidly grown to more than 2,000 members, including
chefs, food scientists, technologists, writers, nutritionists,
academics, researchers, consultants, sales and marketing
professionals, suppliers, co-packers, distributors and
students. RCA's members integrate food sciences and
culinary arts expertise to elevate product development. For
more information, visit culinology.org.

Product developers
strive to expand the
market for plantbased beverages

Culinology®, Certified Research Chef ® and Certified
Culinary Scientist® are registered trademarks of the
Research Chefs Association

EDITORIAL staff
Editor | Keith Nunes
Managing editor | Anna Klainbaum
Contributing editor | Donna Berry
Contributing editor | Susan Malovany
Contributing editor | Karen Weisberg

PUBLISHING staff
Chairman and CEO | Charles S. Sosland
President | L. Joshua Sosland
Director of publishing | G. Michael Gude
Associate publisher | Dave DePaul
Associate publisher | Bruce Webster
Associate publisher | Matt O'Shea
Chief financial officer | Staci Greco
Director of operations | Meyer Sosland
Audience development director | Michael Barbee
Audience development specialist | Molly Brown
Advertising manager | Nora Wages
Advertising coordinator | Chelsea Bulmer
Preflight / Adobe support specialist | Marj Potts
Director of design services | Sadowna Conarroe
Design services assistant manager | Ryan Alcantara
Designer | Nick Martens
Senior design consultant | Becky White
Director of digital media | Jon Hall
Digital advertising manager | Carrie Fluegge

POSTMASTER: Send address changes to Culinology®,
PO Box 3001, Northbrook, IL 60065-9743.
©Sosland Publishing Company. All rights reserved.
Reproduction of the whole or any part of the contents
without written permission is prohibited.
Culinology® assumes no responsibility for the validity of
claims in items reported. Sosland Publishing Company
is a division of Sosland Companies, Inc.
Editorial and advertising inquiries should be directed to our
world headquarters at 4801 Main St., Suite 650,
Kansas City, Missouri 64112 U.S. Tel: 1-816-756-1000,
Fax: 1-816-756-0494 or email subscriptions@sosland.com.
Culinology® magazine is published quarterly by Sosland
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Publications Mail (Canada Distribution) Sales Agreement
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Printed in the USA.

10 | Condiment
creations
Reimagined sauces and
condiments offer innovative
flavor fixes

24 | Those who can,
teach Culinology
FIU's Dr. Michael Cheng on
shaping the next generation

4 | PRESIDENT'S letter
6 | EMERGING trends
30 | EXPERT voices

40 | INDUSTRY news
46 | PETITS fours
49 | NEWS bites
Cover image: ©Snap Kitchen

INDEX of companies
Avure Technologies . . . . . . . . . . . . . . . . 37
Bell Flavors and Fragrances . . . . . . . . . 17
Campbell Soup Co. . . . . . . . . . . . . . . . 20
Chili Rocks . . . . . . . . . . . . . . . . . . . . . . 12
Coca-Cola Co. . . . . . . . . . . . . . . . . . . . 48
Fine Foods of America . . . . . . . . . . . . . 14
Florida International University. . . . . . . . 24
Fossil Farms . . . . . . . . . . . . . . . . . . . . . . 6
Hiperbaric . . . . . . . . . . . . . . . . . . . . . . . 39
Hormel Foods Corp. . . . . . . . . . . . . . . . 39
HP Hood . . . . . . . . . . . . . . . . . . . . . . . 19
Imbibe, Inc. . . . . . . . . . . . . . . . . . . . . . 19

Ingredion, Inc.. . . . . . . . . . . . . . . . . . . . . 6
Kerry . . . . . . . . . . . . . . . . . . . . . . . . 7, 14
LifeSpice Ingredients . . . . . . . . . . . . . . 12
McIlhenny Company . . . . . . . . . . . . . . . 12
Memphis Meats, Inc. . . . . . . . . . . . . . . 30
MiDAS Foods International . . . . . . . . . . 14
Parker's Great British Institution . . . . . . . 6
Sensient . . . . . . . . . . . . . . . . . . . . . . . . 12
Sunsweet Ingredients . . . . . . . . . . . . . . 11
Synergy Flavors . . . . . . . . . . . . . . . . . . 16
Welch's Foods Inc. . . . . . . . . . . . . . . . . . 7

SEPTEMBER 2017 | Culinology |

3


http://www.culinology.org

Table of Contents for the Digital Edition of Culinology - September 2017

Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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